Food starts with noodles

Xu Zhuo looked confused.

What the hell is Jiusi Tang?

He wanted to blanch the dried shredded rice, because that dish was relatively simple except for the knife skills.

But now I actually got a Jiusi soup...

I don't know what this is.

But since it's the dish on the first floor, let's make it.

No matter what kind of food he is, let's make up the number first.

It's better to have excess than to lack.

But before making this dish, he needs to make Wenzheng bamboo shoots.

Yu Changjiang didn't know where to buy the ingredients, but the quality of the bamboo shoots was actually very high.

Xu Zhuo pinched it twice, and the juice was abundant, dripping down the bamboo shoots.

These bamboo shoots are really tender enough.

Even if you ask Zheng Shanzhu, it's almost like this, right?

He peeled off the bamboo shoots, cleaned them and cut them into hob pieces.

Then prepare a ham bone, pour the ham bone and mountain bamboo shoots into a casserole and boil on high heat, then turn to low heat to simmer.

There is nothing difficult about this dish. The only thing to pay attention to is that when cooking, you need to pay attention to the heat and keep the casserole in a state of boiling but not boiling, so that the delicious taste of the ham bone can be immersed in the bamboo shoots.

Of course, these two flavors alone are not enough, and two ingredients that can increase the flavor need to be added: sausage and shiitake mushrooms.

Sausage and shiitake mushrooms are essential partners for Wenzheng’s bamboo shoots.

Wenzheng mountain bamboo shoots are delicious, but the fragrance is slightly lacking.

That's why ham bones, sausages and shiitake mushrooms are added when cooking to double the flavor of the dishes.

In addition, Huizhou people also like to cut some Huizhou local air-dried cured bacon into the pot.

After the bamboo shoots in the pot absorb the aroma of the cured bacon, the aroma will become more intense.

The saltiness in the cured meat will also make the soup delicious.

But Yangzhou seems to be unable to buy the kind of bacon from Huizhou.

Xu Zhuo went to the warehouse to search but couldn't find it, so he had to give up in the end.

After the delicious smell of bamboo shoots wafted out of the pot, Xu Zhuo put the sliced ​​mushrooms and sausages into the casserole and continued to simmer on a low heat. Now the dish is ready.

Just pick out the bones and throw them away when someone comes, then collect the juice, thicken the soup to make the soup a little thicker, and then adjust the seasoning before serving.

It's that simple.

But Xu Zhuo felt that there should be room for improvement.

After you get the reward for upgrading the dishes, you can try to upgrade.

Anyway, as long as you can buy bamboo shoots, this dish can also be made in the provincial capital.

And in terms of taste and texture, it is quite in line with the dietary tastes of the Central Plains people.

When the time comes to upgrade to a new level, there will be another signature dish in the store.

A restaurant is different from a noodle restaurant. The dishes in a restaurant are of a higher standard, and they also pay attention to health preservation, so that those diners are more willing to pay.

But the noodle shop is to satisfy the hunger. As long as the taste is good and the price is affordable, the business will not be bad.

Although the two seem to be the same, there are differences.

Noodle restaurants focus on affordable prices.

As for the restaurant, it is a bit closer to the ostentation.

It doesn't matter if there are more or less dishes, but the plate should be big enough.

Another point is that even if the table is full of big fish and meat, there must be health-preserving ingredients, so that it is in line with the mentality of the rich.

As long as you eat health-preserving ingredients, you will feel that your diet is healthy psychologically.

even if...

This healthy ingredient is stewed with big fat pieces.

Xu Zhuo adjusted the fire to the tiniest candle flame, and let the casserole continue to simmer the bamboo shoots.

He cleaned the tender hen and began to make white-cut chicken.

This is a famous dish of Cantonese cuisine. If Zheng Guangyao came over to eat later, he would be somewhat shocked.

Well, what I want today is to shock all of them, so that when I invite them to the provincial capital of the Central Plains, the effect will be better.

Xu Zhuo didn't intend to let go of any of the old men who came to Yangzhou.

In addition, he even wanted the group of old men to find some more chefs, and everyone went to Sifang Restaurant together, but he had to think carefully about the reason.

You can't tell them directly, I am Xu Jimin's grandson, and my store is about to open, so hurry up and congratulate me.

If you inform the circle like this, there is a high probability that you will be beaten.

They wouldn't go there even if they weren't beaten.

So, find a more suitable reason.

For example, after 40 years, the chef of the state banquet will meet again, under the banner of letting them get together.

Either work hard and strive to make Sifang Restaurant a designated exchange hotel for the Advisory Group of the Chinese Cuisine Association.

It is also possible to cooperate with Yangzhou University and use Sifang Restaurant as their designated internship unit.

There are many reasons to think of, but which one to use, don't worry, play by ear these two days.

As for the system prompting to use the old man's advantages, Xu Zhuo didn't take it to heart at all.

If you invite yourself, you may be able to find a few more people.

But if the old man invites...

Not to mention inviting outsiders, even the old men in Yangzhou would probably refuse.

After blanching the white-cut chicken three times, Xu Zhuo put the little hen into the pot to suffocate.

Taking advantage of this process, he was going to make the Jiusi soup to see what it looked like.

This nine-shredded soup also reminded Xu Zhuo that in the future, he must not use the skills he has devoted himself to learning when chopping vegetables, otherwise he might learn some weird dishes.

Although the number of times I use my concentration to learn is relatively small.

But the opportunity once every half a month can't be wasted.

The delicacy of Jiusi soup is said to have something to do with Qianlong's trip to the south of the Yangtze River.

But I don't know if it's true or not.

The current Qianlong cabbage in Sifang Pavilion is also said to have something to do with Qianlong.

Xu Zhuo thought that in the future, he could make a table of dishes related to celebrities and gather together a celebrity gathering.

What Qianlong cabbage, Li Hongzhang's stew, Zuo Zongtang's chicken, Dongpo meat, imperial concubine's chicken wings, Taibai duck, Hu Shi Yipin pot, Xishi tongue, Caocao chicken...

If you put these dishes with names on a table, you want to come...

Also very interesting.

Jiusi soup uses nine kinds of ingredients.

In addition to the fragrant dried meat cut by the chef at the beginning, there are also ham, young bamboo shoots, whitebait, fungus, mushrooms, seaweed, egg skin, and chicken.

Cut all these nine ingredients into thin shreds and cook them in chicken broth.

The soup that was made was the Jiusi soup that even Qianlong was full of praise.

The biggest difficulty of this delicacy is the knife skills.

It is not so difficult to cut all the ingredients into hair-thin filaments.

Moreover, when shredding, the ingredients cannot be chopped, and the length of each root must be the same. The requirements for knife skills are not generally high.

However, for Boss Xu, this is not a big deal.

Ok……

Even if he is not talented, he is dull.

I know a little about knife skills...

…………

I know a little about five or six!

Chapter 707 Delicious Nine Silk Soup

Xu Zhuo brought two pieces of dried incense, and started to cut them with a thin slice knife.

To be precise, in fact, this step should be called a slice.

Cut the fragrant dried into slices with a blade, thinner than the sliced ​​ones.

It's also a little easier to operate.

It is said that the master of Huaiyang cuisine needs to cut one dried fragrant slice into eighteen slices to be considered qualified.

What's more, it can take more than 30 pieces.

Xu Zhuo's knife skills can only be considered excellent now, and there is still room for improvement.

So his grades are...

28 pieces.

Moreover, each piece is uniform in thickness, and the section of the piece is as smooth as satin.

Then, he stacked these dried fragrant slices together and cut them into thin shreds with a knife.

After cutting, Xu Zhuo began to slice the ham.

Then beat the eggs, spread the egg pancakes, and cut them into shreds after cooling.

Among the nine silks, there are actually only eight kinds that need to be cut.

Because the shredded chicken is not cut out.

And cook the chicken breast thoroughly and let it cool down, then slowly tear it into thin shreds by hand.

This kind of shredded shreds not only tastes good, but also has more toughness. It tastes neither bad nor rotten. It is mixed with dried shredded shreds and ham shreds to complement each other.

After everything was ready, Xu Zhuo started to make it.

In fact, it is not difficult to do it.

It's just a little chicken soup.

This recipe uses chicken broth twice.

For the first time, the chicken soup should be boiled, and then all the cut ingredients should be put in and scalded. In other words, the chicken soup is used to blanch the ingredients.

But because they have been cut into thin strips, you only need to put each ingredient in and scald it for about ten seconds and you can take it out.

After all the ingredients are blanched, pour out the chicken broth in the pot.

Re-burn some chicken soup, put all the ingredients in it, boil it and then suffocate it for a while, so that the umami of the chicken soup can be completely absorbed by the ingredients.

Then put some salt to taste, and turn off the heat.

This dish is seasoned only with salt and nothing else.

In this way, the food has the umami taste of chicken soup.

In the chicken soup, there are also nine flavors of ingredients.